Eggplant spread
Eggplant Zacusca - Family Recipe for Winter
Zacusca is a traditional dish, loved by many, that combines the flavors of roasted vegetables with the rich taste of spices. This eggplant zacusca recipe is an excellent choice for winter evenings, bringing not only warmth to your table but also an explosion of flavors. Perfect for enjoying on a slice of fresh or toasted bread, zacusca can be an ideal companion for moments of relaxation.
Total preparation time: 4-5 hours
Preparation time: 1 hour
Cooking time: 3-4 hours
Number of servings: 10-12 jars
Necessary ingredients:
- 5 kg sweet red peppers
- 1-1.5 kg carrots
- 1 kg white onion
- 7-8 kg eggplants
- 1 liter oil (preferably sunflower oil)
- 7-8 bay leaves
- 2 teaspoons salt
- Ground pepper to taste
- 2 cans of 800 g tomato paste (or homemade tomato purée)
Steps for preparing eggplant zacusca:
1. Initial preparations: Start by washing all the vegetables. The red peppers and eggplants are the most important ingredients, and their proper cleaning will influence the final taste of the zacusca.
2. Roasting the peppers: Place the peppers on a hot grill to roast them. This will give them a smoky and delicious flavor. Roast them until the skin is charred, then place them in a bowl and sprinkle salt over them, covering with a lid or towel to let them steam for about 30 minutes. This step will make it easier to peel them.
3. Cleaning and chopping the peppers: Once cooled, peel the peppers of their skin and seeds, then chop them finely using a meat grinder or food processor.
4. Preparing the eggplants: Meanwhile, roast the eggplants on the grill or stovetop until they become soft and have a beautiful color. Let them drain in a colander to remove excess water, then chop them well.
5. Sautéing the onion and carrot: The finely chopped onion and carrot will add sweetness to the zacusca. Sauté them in oil over medium heat for about an hour until they become golden.
6. Mixing the ingredients: Once the onion and carrot are ready, add the chopped peppers, eggplants, salt, pepper, bay leaves, and tomato paste. Mix all the ingredients well.
7. Boiling the zacusca: Let the mixture simmer on low heat for 3-4 hours. It is essential to stir occasionally to prevent sticking to the bottom of the pot.
8. Bottling: While the zacusca is boiling, wash the jars and place them in the oven to sterilize. When the zacusca is ready, take out a hot jar and fill it with the hot zacusca using a ladle. Put the lid on immediately and place it between blankets to cool slowly, ensuring a vacuum is formed.
Chef's tip: The more eggplants you add, the creamier and tastier the zacusca will be. Personally, I love to add some finely chopped black olives for an interesting twist.
Nutritional benefits: Zacusca is rich in vitamins and antioxidants due to the fresh vegetables used. It is an excellent source of fiber and can be consumed during fasting days or as a healthy snack option.
Frequently asked questions:
- Can I use other vegetables? Yes, you can add zucchini or mushrooms to diversify the flavor.
- How can I keep zacusca for a longer time? Make sure the jars are well sealed and store them in a cool, dark place.
Serving suggestions: Eggplant zacusca is delicious on toasted bread, but you can also serve it as a side dish alongside grilled meat or on a cheese pie.
So, get ready to enjoy an exceptional zacusca, full of flavors and nostalgia, that will transform any meal into a special event. Enjoy your meal!
Ingredients: 5kg bell peppers (gogosari) 1-1.5kg carrots 1kg white onion 7-8kg eggplants 1 liter of oil 7-8 bay leaves 2 teaspoons of salt ground pepper 2 cans of 800g tomato paste (homemade sauce)
